THIS IS RACHEL

Rachel is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their three babies. They are (currently) renovating their 1970's colonial home and (always) cooking more food.

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BETTER-THAN-TAKEOUT PAD THAI

February 28, 2013

With such nice feedback on my better-than-takeout chicken fried rice, you have convinced me maybe we’ve got something with this homemade, “better-than-takeout” thing. As said before, although I am not Chinese (or Thai) I can vouch for what is tasty. And easy to make. Pad Thai lovers, let’s do this! You won’t be disappointed.

I am curious if anyone has any experience freezing this meal? I have made it several times because we love it, and am considering making it in advance of a vacation so we can just thaw and warm it for dinner.

Pros: GREAT flavor profile! Simple recipe that does not require a lot of ingredients
Cons: Although the flavors are great, it did not acheive that great padthai taste that I was hoping for. It is just not the same without peanut sauce. Maybe I will add in some peanut butter next time like some of the other reviewers.
My noodles turned out rubbery–at no fault of this recipe. I soaked them per package instructions; usually I cook them like pasta instead. Also, I added shredded cabbage to the top because shredded cabbage and carrot, lots of lime, crushed peanuts, and peanut sauce are some of my favorite aspects of PadThai.

Made this tonight and combined this recipe with another. I added the peanut butter in the sauce, which definitely added to the flavor and consistency of the sauce. I left out the egg and used fresh veggies from the garden, including zucchini. Everything about it was great and easy! Definitely a keeper for an alternative instead of the usual stir fry.

Made this for hubby tonight and he loved it! He’s such a huge pad thai fan but every attempt I’ve made over the years has not only taken FOREVER to prepare but has been a yucky total failure..the ingredients were always too overpowering not to mention they made the house reek.
I had given up hope on trying again until I saw your recipe and thought perhaps simpler is better. I didn’t have rice noodles or bean sprouts so I just used spaghetti noodles. .after all this was just a test to see if he liked the sauce. Needless to say he was leary of tasting it since I don’t have a good track record but he was brave and started smiling after the first bite. :) The flavor was really good and he’d definitely eat it again, and since rice noodles take so long to prep and difficult to get just right he’d leave the spaghetti noodles or perhaps use fettuccine or linguine. I did add a few other things for flavor like a tablespoon creamy peanut butter, pinch ginger, dash apple cider vinegar, and a dash worchestershire. No nasty fish sauce is definitely a plus! Thanks for giving us an easy option! :)